Description
These Hot Cocoa Cookies with Marshmallow Buttercream Bliss combine the rich flavors of chocolate and marshmallow in a soft, chewy cookie. Featuring a luscious marshmallow buttercream frosting and topped with mini marshmallows, these cookies are perfect for cozy gatherings or festive occasions. The recipe balances cocoa powder with hot chocolate mix for a unique twist and uses a blend of dark and semisweet chocolate chips for extra indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (If using unsalted, add a pinch of salt)
- 1.25 cups white sugar
- 0.5 cups brown sugar (Light brown sugar can be used interchangeably)
- 1 whole egg
- 2 egg yolks (For an egg-free option, substitute with 1/4 cup applesauce)
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour (A gluten-free blend works great here too)
- 0.5 cups cocoa powder (Substitute with Dutch-processed cocoa for a different taste)
- 0.25 cups hot chocolate mix (Can be omitted for a less sweet cookie)
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 1 cup dark chocolate chips (Swap for milk chocolate chips for a sweeter profile)
- 1 cup semisweet chocolate chips (Can be replaced with only dark or white chocolate)
Marshmallow Buttercream Frosting
- 1 cup salted butter (If using unsalted, add a pinch of salt)
- 3 cups powdered sugar (Reduce for a less sweet finish)
- 1 tub marshmallow cream (7 ounce tub; substitute with whipped topping for a lighter alternative)
- 2 tsp vanilla extract
- 1 tsp whipping cream (Milk or dairy-free alternatives also work well)
- Jet Puffed Mini Marshmallow Bits (Optional decoration; swap for mini chocolate chips or crushed peppermint if desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In a large mixing bowl, combine the salted butter, white sugar, and brown sugar. Beat for 3-4 minutes until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Eggs and Vanilla: Add the whole egg and two egg yolks one at a time, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot chocolate mix, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents and cocoa flavor.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough, which would affect texture.
- Fold in Chocolate Chips: Gently fold in both the dark and semisweet chocolate chips to evenly distribute pockets of melted chocolate in the cookies.
- Chill Dough: Cover the cookie dough and refrigerate it for about 20 minutes. Chilling firms the dough, making it easier to handle and helping cookies keep their shape while baking.
- Portion and Bake: Using a cookie scoop, drop 1.5 to 2 tablespoons of dough onto a parchment-lined baking sheet. Slightly flatten each dough ball to promote even baking. Bake in the preheated oven for 8-10 minutes until edges are set but centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat together the butter, marshmallow cream, and powdered sugar until smooth. Add the vanilla extract and whipping cream, then beat until the buttercream is light and fluffy.
- Frost and Garnish: Once the cookies are completely cooled, generously pipe or spread the marshmallow buttercream on top of each cookie. Garnish with mini marshmallow bits or desired decoration.
Notes
- You can substitute the eggs with 1/4 cup applesauce for an egg-free alternative.
- If you prefer a less sweet cookie, omit the hot chocolate mix from the dough.
- For a different chocolate flavor, Dutch-processed cocoa powder can be used instead of natural cocoa.
- Use a gluten-free flour blend to make the cookies gluten-free.
- Adjust powdered sugar amount in frosting for sweetness preference.
- Mini marshmallows on top can be swapped with mini chocolate chips or crushed peppermint for seasonal variation.
- Ensure cookies are fully cooled before frosting to prevent melting.
